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The first time I made them a couple years ago, I was sooo impressed at the flavor.

And the over-all creaminess was astounding.

So, every so often we have poached eggs as a treat.

Here are some tips in case you ever wanted to try it and have not.

I love using really fresh eggs.

These are from the neighborhood, just brought home yesterday afternoon.

Yay for blue and warm tones in eggs, wouldn't you say?

What you will do is...

Crack your eggs into a ramekin or a cup.

I make 4 eggs at a time, so pour them into a little holder, and set them aside.

Next...

Grab a pan that can hold about 3-4 inches of water in depth.

Non-stick is great for this I am sure.

I don't have any non-stick pans, so from experience I can say, you don't need a non-stick pan.

Fill your pan with water, and put in a slurp of rice vinegar or white vinegar.

(about 2 tablespoons for a huge pan like the one I use)

Then bring it to a boil.

Let me say this.

I am always amazed in comment sections of poached egg tips, where people say putting in vinegar will make your eggs taste funny.

Trust me please.

You will not by any means, taste the vinegar.

There will be no trace of it on your eggs.

The water dilutes it totally.

It does however aid in helping to keep your egg whites together better.

It's a must as far as I am concerned.

Others may feel different.

I do the vinegar.

Okay, next step.

After your water with vinegar comes to a roaring boil, turn it down to a simmer.

So, go from high to medium, in the heat department.

After your water has been turned down to a simmer for about 1 minute...

Gently swirl the water with a spoon real quick.

Then...

Take your ramekin or cups with eggs in them, bring them down to the water so that the edge of the cup touches the water, and slowly pour them into the water.

One by one, in they go.

If you feel the need to push the egg whites closer to the egg, do so with the greatest gentleness and slowness you can muster.

Leave your heat on simmer, don't touch that.

Cover your pan, and turn on your timer for 3 minutes.

(Get your toast into the toaster oven at this point)

3 minutes is the magic number for perfect poached eggs.

This means, totally cooked whites, but runny centers.

Of course, I have to be difficult.

I like my centers less runny, but not over cooked.

So, Mister Lovee's always come out right at the 3 minute mark.

Mine stay in while I plate and serve his.

So I would say that mine stay in for 4.5 minutes.

After you take your eggs out, ever so gently place them on a paper towel to dry them off a little.

I don't blot mine, I just gently turn them over on the paper towel once to dry both sides.

Then serve.

Sprinkling with a little salt once plated.

(pepper too if you wish)

These are Mister Lovee's poached eggs.

He puts his on toast before he cuts them open to let the yolk spill out.

But, I had him cut it on the plate to show you what it looks like.

The whites are totally cooked, while the yolk is runny.

As for my more cooked eggs, you can see them below.

Not as runny.

You can test timing and see how you like yours better.

I have to admit this.

I have always liked scrambled eggs, fully torched yolks, and omelets the best.

I would never have a soft center in my eggs.

That was, until I got obsessed with poached eggs.

They are soooooo creamy poached.

Not yucky at all, but more like, yummy.

A little coarse sea salt as Mister Lovee loves his, and eat.

Mmmm.

Growing up my mom hated runny yolks.

(she also hates meat - especially red meat)

She would say they tasted waaaay too eggy.

If you get what she means.

(I agree in some cases)

So, I sort of had these ideas engrained into my head, which is why I was leery about poached eggs for years and years. (and red meat)

But, I have to say.

2 years into making them...

Poached eggs taste goooood, especially with a little coarse sea salt.

So, there you have it.

Eggs on a Sunday.

Got any tips of your own?

Do share.

Oh and, if you loathe eggs, this post will so not hit the spot. Haha!

Loooooove, V

Do you have any foods you like or don't like because your mom or dad didn't like them? My mom also hated the color blue (but she looooves purple!). There was nothing blue ever in my world growing up, except the bottom of the swimming pool and the sky.